If you think avoiding the top allergens means settling for boring desserts, think again. This G.A.N.G.S.T.E.R. strawberry “cheesecake”—or its silky cousin, panna cotta—is proof that you can eat like an absolute boss without gluten, dairy, nuts, eggs, soy, seeds, or refined sugar. Yep, you read that right. We’re going fully renegade here… and it tastes insanely good.
Let’s start with the classics.
Traditional cheesecake is known for its thick, creamy, tangy body—rich enough to make you close your eyes halfway through the first bite. It usually leans on cream cheese, eggs, and sugar, giving it that dense but dreamy texture. And panna cotta? Think of it as cheesecake’s suave Italian cousin. It’s lighter, silkier, and has that gentle wobble that makes every spoonful glide.
But here’s the twist: you can recreate both of these textures without the usual allergens. With the right blend of coconut yogurt and slow heating, you can mimic that iconic cheesecake body or panna cotta smoothness—without a drop of dairy or a single egg. It’s dessert engineering at its finest.
Now let’s talk flavor, because this is where the G.A.N.G.S.T.E.R. energy kicks in. Fresh strawberries bring a bright, juicy punch, especially when simmered into a compote sweetened only with honey, maple syrup, date sugar and fresh fruits. These natural sweeteners don’t just replace refined sugar—they elevate it. Honey adds floral warmth, maple syrup brings that deep amber richness, and date sugar layers in a caramel-like depth. Together, they create a dessert that tastes luxurious but never heavy.
Whether you choose the firmer, sliceable cheesecake or the soft, spoonable panna cotta, the final result is the same: a dessert that feels decadent and holiday-ready. It looks stunning on the table, satisfies every kind of eater, and stays fully free of the major allergens (except for coconut!) that usually complicate gatherings.
So go ahead—serve this strawberry masterpiece at your next holiday dinner. It’s bold. It’s inclusive. And above all, it’s delicious enough to make even the traditional dessert lovers do a double-take.
Let’s dive in!
WHAT YOU WILL NEED FOR THE COOKIE CRUST:
- 1 eat G.A.N.G.S.T.E.R. Sugar Cookie for Foatmeal Cookie Mix
- 3/4 cup Shortening (Palm or Avocado)
- 1/3 cup Date Sugar
Combine all together then press into pie pan (we made 2 six-inch pies with this full batch of mix, using spring-form pans).
WHAT YOU WILL NEED FOR THE FILLING:
- 16 ounces of plain Culina brand yogurt (or yogurt of choice)
- 2-3 TBSPs Honey and/or Maple Syrup (we did half and half of each)
- 1 tsp Vanilla Powder or Extract
- 1-2 TBSP Gelatin (we use Vital Proteins or Zen Proteins as both are grass-fed!)
- 1/8 tsp
Slowly heat yogurt in a saucepan, stirring in sweetener of choice, salt and vanilla. Once near boiling, slowly pour in gelatin, rapidly whisking the mixture to combine (foamy bubbles will appear). The more gelatin you use, the firmer your end result will be.
Place yogurt filling in fridge, for about 30 minutes, stirring every 5-10 minutes to allow mixture to thicken (this will ensure the liquid filling doesn’t just soak into your cookie crust). Once thicker (but not hardened) remove filling from fridge and pour your mixture atop the pie crust. Then chill 2-3 hours.
Remove from springform pan and slice. Top with choice of fruit, chocolate/carob sauce. We did sautéed frozen strawberries with a stitch of honey and salt!
